“Exquisite Moroccan Snack: Gluten-Free Harissa Chicken Skewers With Quinoa-Stuffed Bell Peppers”

Allergens

N/A (gluten-free)

Ingredients

• 4 boneless, skinless chicken thighs
• 2 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/4 cup harissa paste
• 3 cloves garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• Olive oil, for brushing
• Fresh cilantro leaves, for garnish

Instructions

1. In a blender or food processor, combine harissa paste, garlic, cumin, coriander, ginger, paprika, salt, and pepper to make the marinade. Blend until smooth.
2. Cut chicken thighs into 1 inch cubes and add them to the blended harissa mixture, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (for best results, marinate overnight).
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Cut the bell peppers in half lengthwise and remove seeds and membranes. Stuff each pepper half with cooked quinoa, pressing gently to pack it in. Place stuffed pepper halves on the prepared baking sheet.
5. Thread marinated chicken onto skewers and place them next to the stuffed bell pepper halves on the baking sheet. Brush everything with olive oil.
6. Bake for 20 25 minutes, or until the chicken is cooked through and the peppers are tender.
7. Remove from oven, garnish with fresh cilantro leaves, and serve immediately.

Chef’s Insight

The combination of flavors in this dish is inspired by traditional Moroccan cooking techniques. Feel free to adjust seasonings to your preference.

Notes

This recipe serves two people but can be easily scaled up for larger groups.